Plum Butt
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Lumpfossu is a creamy and filling sauce, spiced up with sweet plums. Thyme goes well with this bistro-style dish, as does the right wine.
Ingredients for four
. 2 teaspoons of dried prunes 2 teaspoons of thyme salt and pepper cooking salt and pepper parsley for garnish
Remove excess fat from fillets. Cut the fillet into 2 cm thick slices.
Place the fillet in a hot pan and fry the meat until just cooked on both sides. Season generously with salt and pepper.
Place the wine in the pan and bring to the boil. Grind the pieces of meat and add the butter and meat stock to the pan. Bring to the boil and add the cream and thyme. Cook for a few minutes, add the plums to the sauce and lift the plum posset into the pan.
Garrange the plum posset with the parsley and serve immediately.
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